Salsa spikes butternut squash soup

Puréed butternut squash soup has universal appeal. Smooth and rich, it is packed with flavor. Mark Bittman’s new cookbook, “The VB6 Cookbook” (Clarkson Potter, $29.95) offers a way to make the creamy soup even more irresistible. He tops each serving with a generous spoonful of black bean salsa. He tells readers that if they prefer a topping of apple-amped salsa, they can substitute green apples for tomatoes, and use cinnamon instead of cumin.

For a quick weeknight meal, the black bean salsa and the soup can be prepared a day ahead and stored in separate containers in the refrigerator.

The term “VB6” in the book’s title refers to Bittman’s vegetable-forward regimen, Vegan Before 6, a diet plan that advocates eating strictly vegan before 6 p.m. Bittman abstains from eating meat, dairy or processed foods until 6 every evening. Nix before 6 on alcohol, too. After 6 he eats what he likes, usually (but not always) in moderation.

It’s a diet deal he made with himself in 2007 when his doctor told him he needed to make changes in his eating habits. He was prediabetic with pre-heart-disease symptoms. He says that the plan has helped him maintain a 35-pound weight loss for seven years.

Butternut squash soup with black salsa

Makes: 4 servings

1 cup cooked or canned black beans

2 tomatoes, chopped

1 small red onion, chopped

1 fresh chili (such as jalapeño), seeded and minced, see cook’s notes

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon salt, divided use

1 teaspoon ground black pepper

3 tablespoons olive oil

1 large onion, chopped

2 tablespoons minced garlic

1 1/2 pounds butternut squash, peeled, cut into cubes

2 teaspoons chili powder

1 teaspoon ground cumin

6 cups vegetable broth or water

Cook’s notes: Use caution when working with fresh chilies; wash hands and work surface thoroughly upon completion and do NOT touch face or eyes.

Procedure:

1 Drain the beans; if they’re canned, rinse them before draining. Combine the tomatoes, onion, chili, beans, cilantro, lime juice and half the salt and pepper in a bowl. Stir and then let the salsa sit while the soup simmers (or you can make it up to one day in advance and refrigerate until you’re ready to make the soup).

2 Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the squash, chili powder, cumin and remaining 1/2 teaspoon salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.

3 Add the vegetable broth; bring to a boil, and reduce the heat so the soup bubbles gently. Cover and cook, stirring once in a while until squash is tender and falling apart, 20 to 25 minutes.

4 Transfer the soup to a blender (working in batches, holding lid down with potholder) or use an immersion blender to carefully purée the soup. Reheat it until just bubbling, adding more water or broth if necessary. Top each bowl of soup with some black bean salsa, and serve.

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